Muffins that aren’t sweet? Wild. Muffins that have SAUSAGE in them? Even wilder. Also better.
These sausage egg muffins are your new best friend for busy mornings. Make a batch on Sunday. Eat them all week. No fork required. No excuses.
Ingredients
Makes 6 muffins.
- 6 large eggs
- 4 oz (115g) breakfast sausage (casings removed if in links)
- ¼ cup shredded cheese (cheddar, mozzarella, or whatever you have)
- Salt and pepper to taste
- Optional: chopped bell peppers, spinach, or onions
Step-by-Step Instructions
Step 1: Preheat and Prep
- Preheat oven to 375°F (190°C). Grease a 6-cup muffin tin well.
Step 2: Cook the Sausage
- Brown sausage in a pan over medium heat until cooked through (about 5 minutes). Break it into small crumbles.
Step 3: Whisk and Fill
- In a bowl, whisk eggs with salt and pepper.
- Divide cooked sausage evenly among muffin cups. Top with cheese and any veggies.
- Pour egg mixture over everything, filling about ¾ full.
Step 4: Bake
- Bake for 12–15 minutes until puffed and set in the middle.
Step 5: Cool and Store
- Let cool in tin for 5 minutes. Run a knife around edges and pop them out.
- Eat one now. Save the rest for later.
Summary
Prep Time: 5 minutes | Cook Time: 15 minutes | Total Time: 20 minutes
Yield: 6 muffins
Difficulty: Easy
Storage Notes
Fridge: Airtight container for up to 5 days. Reheat 30–40 seconds in microwave.
Freezer: Freeze for up to 3 months. Reheat from frozen for 60–90 seconds.
Pro tip: Make a double batch. You’ll eat them faster than you think.
